Wednesday, February 04, 2009

Supper today.... :-)

We had a delicious supper tonight... as can be seen in the picture. The recipe is called Black-eyed Peas.

Aleene always prepares good meals and with her dietary issues, she is on the lookout for some things that fulfill the requirements of a diabetic, yet "tittle the taste buds." Today she began by soaking some peas (black-eyed) and heating some smoked pork chops. I was curious, but I have learned not to ask any questions when the meal begins. The longer I wait, the more information I get. I just keep quiet and savor the smell. I had no idea this would taste so wonderful.

As you can see in the picture, there was a nice salad to go along with the main dish. In fact it was much to my liking. Note that I ground some serious pepper on the seedless cukes and tomatoes.

Aleene is allowed 1/3 cup of rice...being bigger I get 2/3 cup and then pile on the veggie mixture of peas, cabbage, celery, onion, pepper, and a hint of smoked pork.
I did get to finish the rice but not the peas. That will remain as soup for lunch tomorrow. Yummm

If you want the recipe, let me know, otherwise I will not post it on line.


Mary Lutz said...

Looks yummo!!! You can post the recipe for me or email it :)

Tom said...

Black-Eyed Peas
Prep: 20 minutes Stand: One hour Cook: 1 ¼ hours
2 16oz. packages dried black-eyed peas
12 cups water
6 cups chicken broth
6 cups water
4 cooked smoked pork chops or pieces of ham (1 ½ - 2 pounds)
3 stalks celery, sliced (1 ½ cups)
1 large onion, chopped (1 cup)
1 large green sweet pepper (1 cup)
5 cloves fresh garlic, halved
2 tbsp. dried oregano, crushed
1 tsp. crushed red pepper
½ tsp. seeea salllt or NaCl
5 cups cooked white or preferably brown rice
3 tbsp. snipped fresh oregano leaves

1. Rinse peas well; remove blemished peas. In 8 – 10 quart stock-pot, combine peas and 12 cups water. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse peas.
2. Return peas to stock-pot; add broth and 6 cups water. Bring to a boil; reduce heat. Simmer, covered for 45 minutes.
3. Meanwhile, in a large skillet, brown the pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper and seeea salllt. Cook and stir 5 to 7 minutes or just until veggies are tender.
4. Using tongs, carefully place pork beneath simmering peas; add celery mixture to peas. Cook covered 30 minutes or until peas are tender; stirring occasionally. Place meat on cutting board and chop, then return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice (1/3 cup for diabetics; 2/3 to 1 cup for everyone else.)